BBQ Cauliflower Steaks with Chimichurri (Print View)

Smoky grilled cauliflower steaks topped with a bright parsley-cilantro chimichurri for a bold plant-based main.

# Components:

→ Cauliflower steaks

01 - 2 large cauliflower heads (about 2–2.5 lb each)
02 - 3 tablespoons olive oil
03 - 1 teaspoon smoked paprika
04 - 1/2 teaspoon garlic powder
05 - 1/2 teaspoon ground cumin
06 - 1/2 teaspoon salt
07 - 1/4 teaspoon black pepper

→ Chimichurri sauce

08 - 1 cup fresh parsley, finely chopped
09 - 1/4 cup fresh cilantro, finely chopped
10 - 3 cloves garlic, minced
11 - 1/2 cup extra-virgin olive oil
12 - 2 tablespoons red wine vinegar
13 - 1/2 teaspoon red chili flakes (optional)
14 - 1/2 teaspoon salt
15 - 1/4 teaspoon black pepper
16 - Juice of 1/2 lemon

# Directions:

01 - Preheat a grill or heavy grill pan to medium-high heat until it reaches approximately 400°F; oil the grates lightly to prevent sticking.
02 - Remove outer leaves and trim the stem, keeping the core intact; place each head stem-side down and slice into 1-inch-thick steaks, yielding 2–3 steaks per head; reserve loose florets for another use.
03 - Whisk together olive oil, smoked paprika, garlic powder, ground cumin, salt, and black pepper in a small bowl until evenly combined.
04 - Generously brush both sides of each cauliflower steak with the spiced oil, ensuring even coverage for flavor and charring.
05 - Place steaks on the preheated grill and cook 7 to 8 minutes per side, turning carefully with a spatula, until well charred and tender when pierced with a knife.
06 - Combine parsley, cilantro, minced garlic, extra-virgin olive oil, red wine vinegar, red chili flakes, salt, black pepper, and lemon juice in a bowl and stir vigorously until emulsified and bright.
07 - Transfer grilled steaks to a platter, spoon chimichurri over each portion while warm, and serve immediately alongside desired accompaniments.

# Expert Advice:

01 -
  • This recipe knows how to turn humble cauliflower into a centerpiece that will steal the show.
  • The chimichurri sauce lifts everything with punchy, fresh flavor and takes minutes to throw together.
02 -
  • If you rush flipping the cauliflower, it falls apart—patience means you get those beautiful grill marks.
  • Letting the chimichurri sit for a few minutes deeply enhances the flavor, so never skip this step.
03 -
  • Brushing the steaks with spice oil while they cook adds an extra layer of smokiness and helps prevent sticking.
  • Keep a wedge of lemon nearby—one last squeeze over the platter just before serving ties all the flavors together.
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